This vegan caramel pretzel ice cream is a rich, creamy no-churn ice cream swirled with homemade salted caramel, decadent fudge sauce and crunchy pretzel pieces. Totally dairy-free, it's an easy homemade ice cream recipe that's perfect for when you're craving a sweet-and-salty treat!
This was so tasty and so much easier to make than I thought it would be! -Ellen
Frozen treats are my favorite treats and this vegan caramel pretzel ice cream is one of the major reasons why.
Creamy vanilla ice cream with fudge and caramel swirls and plenty of salty pretzels!? What could be better?
If you're interested in more no-churn flavors, be sure to check out my vegan mint chip ice cream and my vegan s'mores ice cream.
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ingredients
Here are all of the ingredients you'll need to make this incredible ice cream!
- Granulated sugar is the foundation of the caramel, melting and caramelizing to create its rich golden color and deep, toffee-like flavor. It will also help sweeten the fudge sauce.
- Vegan butter adds richness and a smooth, buttery texture that makes the caramel and fudge silky and easy to swirl into the ice cream.
- Nondairy heavy cream transforms the melted sugar into a creamy caramel sauce while creating a soft consistency that stays scoopable when frozen. It whips into a light, airy base that gives the ice cream its creaminess.
- Salt balances the sweetness and enhances the flavor.
- Light brown sugar adds a subtle caramel flavor and extra depth that complements the chocolate beautifully.
- Nondairy chocolate chips are the star of the fudge sauce, providing rich chocolate flavor and a smooth, decadent texture.
- Vanilla extract rounds out the chocolate flavor and adds warm, bakery-style sweetness.
- Nondairy sweetened condensed milk sweetens the ice cream while providing a smooth, creamy consistency without the need for an ice cream maker.
- Crumbled mini pretzels add crunchy texture and a salty bite that contrasts with the creamy ice cream, rich caramel, and chocolate fudge swirls.
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why you'll love this ice cream
- No ice cream maker required: This easy no-churn recipe comes together with simple ingredients and minimal effort.
- The perfect sweet-and-salty combination: Homemade salted caramel, rich fudge sauce, and crunchy pretzels create an irresistible balance of flavors.
- Ultra creamy texture: The no-churn base freezes smooth and scoopable without any special equipment.
- Loaded with homemade swirls: Every bite is filled with ribbons of silky caramel and rich chocolate fudge for a truly decadent dessert.
- Crunchy pretzel pieces: Crumbled pretzels add the perfect salty crunch and delicious contrast to the creamy ice cream.
- Completely vegan: Made without dairy or eggs, this ice cream is every bit as rich and satisfying as the classic version.
how to make vegan caramel pretzel ice cream
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by preparing the caramel sauce and fudge sauce according to instructions in the recipe card. Allow both to come to room temperature before using.
Pour the nondairy heavy cream into a mixing bowl and beat with an electric hand mixer until stiff peaks form. Whisk together the sweetened condensed milk, vanilla and salt in a separate bowl. Pour the mixture over the cream and fold together with a rubber spatula.
Layer the ice cream base, caramel, fudge sauce and pretzel pieces in a quart-sized container. Freeze for at least four hours before serving.
Serve ice cream with leftover caramel and fudge sauce.
recipe tips
Here are a few tips to make sure your ice cream turns out as delicious as possible:
- Chill the mixing bowl first: Place your mixing bowl and beaters in the refrigerator or freezer for 10-15 minutes before whipping the nondairy heavy cream. Cold equipment helps the cream whip faster and creates a fluffier ice cream base.
- Whip the cream to stiff peaks: Be sure the nondairy heavy cream reaches stiff peaks before folding it into the sweetened condensed milk. This creates a light, airy texture.
- Cool the caramel and fudge sauce completely: Let both sauces cool to room temperature before swirling them into the ice cream. Warm sauces can melt the whipped base and affect the final texture.
- Don't over-mix the swirls: Gently swipe a knife through the caramel and fudge sauce just a few times. Over-mixing will blend everything together instead of creating beautiful ribbons throughout the ice cream.
- Crush the pretzels into bite-sized pieces: Break them into small chunks rather than fine crumbs so they add crunch without disappearing into the ice cream.
- Cover the surface: Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before covering with a lid to help prevent ice crystals from forming.
- Freeze overnight for best results: While the ice cream may be scoopable after several hours, an overnight freeze gives it the best texture and flavor.
- Use sturdy pretzels: Mini twists or sticks hold their crunch better than very thin pretzels, giving you more texture in every bite.
how to get ahead
This vegan caramel pretzel ice cream is the perfect make-ahead dessert since it needs time to freeze before serving.
- Make the caramel in advance: The salted caramel sauce can be prepared up to 1 week ahead and stored in an airtight container in the refrigerator. Warm it slightly if needed before swirling it into the ice cream.
- Prepare the fudge sauce early: The fudge sauce can also be made several days in advance and refrigerated until you're ready to assemble the ice cream.
- Assemble the ice cream ahead of time: Once assembled, cover the container tightly and freeze for at least 4 hours, or preferably overnight, for the best texture.
- Wait to add some pretzels: For the best crunch, reserve a handful of crushed pretzels and sprinkle them over the top just before serving.
- Store extra caramel and fudge: Keep any leftover sauces in the refrigerator for drizzling over individual scoops when serving.
frequently asked questions
No! This is a no-churn recipe, so you don't need any special equipment. A mixer and a freezer-safe container are all you need.
Yes. Homemade sauces give the best flavor, but store-bought vegan caramel and chocolate sauce work well if you're short on time.
This can happen if the whipped cream was under-whipped or the ice cream wasn't covered tightly while freezing. Be sure to whip the cream to stiff peaks and cover the surface well before freezing.
The pretzels will soften slightly as they sit in the ice cream while still adding a pleasant chewy crunch. For extra crunch, sprinkle additional crushed pretzels on top just before serving.
Absolutely! Simply use your favorite gluten-free pretzels and double-check that your other ingredients, such as chocolate chips and vanilla extract, are gluten-free.
A properly made caramel should stay soft enough to scoop when swirled into the ice cream. Be careful not to overcook it, and let the ice cream sit at room temperature for 5-10 minutes before serving.
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storage
Freezer: Store the ice cream in a freezer-safe airtight container for up to 2 weeks for the best flavor and texture. While it will keep longer, it's creamiest when enjoyed within the first couple of weeks.
Prevent freezer burn: Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container with a lid. This helps minimize ice crystals and keeps the ice cream smooth.
Let it soften before scooping: Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes before serving for easier scooping and the creamiest texture.
Refresh with toppings: For the best crunch, sprinkle on a few fresh crushed pretzels and drizzle with extra caramel and fudge sauce just before serving.
Avoid repeated thawing: Return the ice cream to the freezer promptly after serving. Repeated thawing and refreezing can create ice crystals and affect the creamy texture.
Store leftover caramel and fudge separately: Keep any extra caramel or fudge sauce in airtight containers in the refrigerator for up to 1 week. Warm them slightly before drizzling over scoops of ice cream.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintVegan Caramel Pretzel Ice Cream
Creamy, dairy-free vanilla ice cream swirled with homemade fudge sauce and salted caramel and loaded with mini pretzels.
- Prep Time: 30 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 1 Pint 1x
- Category: Frozen Dessert
- Method: Freeze
- Cuisine: American
- Diet: Vegan
Ingredients
For the Caramel
¼ cup granulated sugar
1 ½ tablespoons vegan butter
2 tablespoons nondairy heavy cream
pinch of salt
For the Fudge Sauce
3 tablespoons nondairy heavy cream
2 tablespoons granulated sugar
1 tablespoon light brown sugar
¼ cup nondairy chocolate chips
1 teaspoon vegan butter
pinch of salt
¼ teaspoon vanilla extract
For the Ice Cream
2 cups nondairy heavy cream
1 11.25 ounce can nondairy sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon salt
1 cup crumbled mini pretzels*
Instructions
- Caramel Sauce: Place the granulated sugar in a small saucepan and heat on the stove over low. Don't stir! Every 30 seconds or so, give the pan a gentle swirl so the sugar doesn't burn. Continue until completely melted. Remove pan from the heat and add in the vegan butter and heavy cream carefully while stirring. The mixture will bubble up immediately. Add in the salt and stir until smooth. Transfer caramel to a small dish or jar to cool.
- Fudge Sauce: Add the heavy cream, granulated sugar and brown sugar to a small saucepan. Heat over medium-low on the stove, stirring constantly. Add the chocolate chips to the pan once the sugar is melted. Continue to stir until chocolate is melted. Remove from heat and stir in the vegan butter, salt and vanilla until completely smooth. Transfer to a small bowl or jar and set aside to cool.
- Mix: Add the nondairy heavy cream to a large mixing bowl and beat until stiff peaks form. In a separate bowl, whisk together the nondairy sweetened condensed milk, vanilla extract and salt. Pour this mixture over the whipped cream and fold together gently using a rubber spatula until homogenous.
- Assemble: Grab a quart-sized container or pan and pour in half of the ice cream base. Drizzle over 2 tablespoons of cooled caramel sauce and 2 tablespoons of cooled fudge sauce. Gently swirl with a knife. Sprinkle over half of the pretzels. Pour the remaining ice cream base over the pretzels and drizzle 2 more tablespoons of both caramel and fudge sauce. Sprinkle on the remaining pretzels. Cover the container and place in the freezer to chill for at least 4 hours.
- Serve: Scoop ice cream into a dish or vegan ice cream cone and drizzle with some of the leftover caramel and fudge sauce.
Notes
*Prepared ice cream will keep in an airtight container in the freezer for up to 2 weeks.
*Recipe can easily be made gluten-free by swapping in gluten-free pretzels.
*If you'd like to get ahead, prep the caramel sauce and the fudge sauce ahead of time. These can both keep in a sealed jar in the refrigerator for several days.
*You want to work quickly when making caramel. Slow stirring can cause hardened clumps to form when cold ingredients are added. These can be very difficult to melt.
*If ice cream is very hard when you remove it from the freezer, allow it to sit out for 5-10 minutes before scooping.
more vegan ice cream recipes:
- Vegan S'mores Ice Cream (no-churn!)
- Vegan Mint Chip Ice Cream (5 Ingredients, No-Churn!)
- No Churn Vegan Vanilla Ice Cream (Only 3 Ingredients)
- Vegan Rocky Road Ice Cream
This was so tasty and so much easier to make than I thought it would be!
So glad you liked it!